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Recipe courtesy of Russell Simmons

Buffalo Wings 2 Ways

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 35 min
  • Yield: 6 servings
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Asian Sticky Sauce:

1/2 cup hoisin sauce

1/3 cup teriyaki sauce 

2 tablespoon garlic chili sauce, such as sambal oelek 

2 scallions, sliced thinly for garnish 

Buffalo Sauce:

1 stick (8 tablespoons) unsalted butter

1 cup hot sauce, such as Frank's 


Nonstick cooking spray

15 wings, wingettes and drumettes separated and tips discarded (to make 30 pieces) 

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

To serve:

Ranch dressing, for serving

Carrot and celery sticks, for serving


  1. For the Asian sticky sauce: Combine the hoisin sauce, teriyaki sauce and garlic chili sauce in a bowl.
  2. For the Buffalo sauce: Combine the butter and hot sauce in a small saucepan and heat on low.
  3. For the wings: Preheat the oven to 425 degrees F and spray a wire rack with nonstick cooking spray; set the rack in a sheet pan. Pat dry the wings. Drizzle all over with the oil and sprinkle with salt and pepper. Toss half of the wings directly in the Asian sticky sauce and leave the other half of the wings naked. Place all of the wings on the prepared wire rack, keeping the two kinds separate from each other.
  4. Bake until cooked through, 30 to 40 minutes. Remove from the oven and toss the naked wings in the Buffalo sauce. Serve the Asian wings garnished with the scallions and the buffalo wings with ranch dressing and carrot and celery sticks on the side.

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